, nutritional review by Jill Wallentin
in Recipes, Dessert Sugar-free cottage cheese ice cream with raspberry ripple
Ingredients
- 3½ oz. (¾ cup) 100 g (190 ml) fresh raspberries or frozen raspberries
- 1 tbsp 1 tbsp xylitol or sweetener, allulose
- 1 tsp 1 tsp lemon juice
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- 1½ cups 350 ml heavy whipping cream
- 2½ oz. (5 tbsp) 70 g (70 ml) cream cheese
- 2 tbsp 2 tbsp xylitol or sweetener, allulose
- 1 tsp 1 tsp vanilla extract
Instructions
- Add the raspberries, xylitol, and lemon juice to a small saucepan and cook over medium heat for 3–5 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
- Remove from the heat and cool completely.
- Strain the cooled sauce through a fine-mesh sieve, pressing the raspberries with the back of a spoon to remove the seeds; reserve 2 tablespoons for serving.
- Add the cottage cheese, cream cheese, heavy whipping cream, xylitol, and vanilla to a food processor or blender and blend until completely smooth and creamy.
- Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
- Add the cooled raspberry mixture in spoonfuls and gently swirl with a knife or spatula, without overmixing, so visible raspberry ribbons remain.
- Freeze until firm.
- Let the ice cream sit at room temperature for 5–10 minutes, then scoop and drizzle with the reserved raspberry sauce before serving.
Recipe notes
No-churn option: cool the raspberry sauce completely; blend cottage cheese, cream cheese, xylitol, and vanilla until smooth; briefly blend in cold heavy cream until homogeneous (do not whip to stiff peaks); fold in about two-thirds of the sauce; pour into a shallow freezer-safe metal container; spoon remaining sauce on top and swirl; freeze 3–4 hours, stirring thoroughly once or twice in the first 1–2 hours; let stand 5–10 minutes before scooping.
No-churn is more prone to ice crystals and will not match machine texture (less air incorporated).
You can serve soft-serve straight from the ice cream machine.
Fresh or frozen strawberries (or other berries) work the same way; no need to thaw frozen fruit before cooking the sauce.
Fresh or frozen strawberries (or other berries) work the same way; no need to thaw frozen fruit before cooking the sauce.
Do not add fresh fruit into the ice cream base — it freezes hard and makes scooping difficult.
